Soft Cinnamon Cranberry Spelt Bread

Soft Cinnamon Cranberry Spelt Bread

A perfect soft spelt bread spiced with cinnamon and delicious dried cranberries. My new spelt bread recipe is easy to make and bake. A perfect spelt bread toasted for breakfast. This recipe is based on my popular wholegrain vegan spelt bread recipe. To tweak the spelt bread recipe, I have added a little white spelt flour, ground flax seed, cinnamon, sweetener and dried cranberries.

Takes = prep. 15 minutes + resting 60 minutes + 45 minutes + baking
Bakes = 25 mins
Makes = 1 loaf 900g tin of about 12 slices


  • White Spelt Flour – 150g (about 1 cup)
  • Wholegrain Spelt flour – 350g (about 2 cups + 1/3 cup)
  • Fast-dried yeast – 7g packet, 2.5 teaspoons
  • Warm water – 300g to 350g (use your eye to adjust)
  • Cinnamon, ground – 2-3 teaspoons
  • Salt – 1 teaspoon
  • Brown sugar, honey or maple syrup – 1 tbs
  • Ground flax seed – 3 tablespoons (optional)
  • Dried cranberries –  60g (1/2 cup approx.)
  • Olive oil, or any neutral oil – 2 tablespoons


Step 1
WHISK flour, cinnamon, salt and yeast in a large mixing bowl. Add warm water and mix in your stand mixer with the dough hook, or bring it together with your hands. Add salt and drizzle in the oil. Knead on a low speed until the flour is mixed in, then add in cranberries and increase to a medium speed and knead for 3 to 5 minutes. No longer.

Step 2
OIL your hands and remove the dough to shape it into a ball. Add a little oil to the bowl, cover it with plastic, lid or damp cloth, and rest in a warm spot for 1 hour until it doubles.

Step 3
GREASE a small loaf tin 900g (2 lb) and line it with baking paper leaving the sides long (I find this makes removing the bread easier).

Step 4
OIL your hands remove the risen dough from the bowl place it on a well-floured bench and gently push the dough to knock some of the air out and shape it into a square. Fold over the sides, then fold again, to shape into a loaf. Place into the prepared tin and brush a little water on top. Rest covered with a cloth for 30-45 minutes until it rises again. It should fill out your bread tin and be high than the top edge of the tin.

Step 5
PREHEAT oven to 200˚C fan. Then before baking brush, the top with a little water and add a small ramekin of water to the base to create a little steam. This is perfect for keeping the bread moist and creating a thin crust.

Step 6
BAKE for 25 to 30 minutes until golden, the bread should sound hollow when tapped. Then rest for 30 to 40 minutes to cool before cutting. I usually cool it for 10 minutes then remove it from the tin.